OLD FASHIONED BUTTERMILK PIE


Buttermilk pie is a true Southern classic—the kind of simple, old-fashioned dessert that has been made for generations. It has a rich, creamy custard filling with a lightly golden top, all baked inside a flaky pie crust.

One of the best things about buttermilk pie is how easy it is to make. There’s no complicated filling or fancy technique, and most of the ingredients are simple pantry and refrigerator staples. Serve it at room temperature or chilled for an easy dessert that works just as well for Sunday dinner as it does for a holiday table.


INGREDIENTS

  • 1 (9-inch) pie crust
  • 1/2 cup butter, softened
  • 1 1/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

  • DIRECTIONS

    1. Preheat the oven to 350°F.
    2. In a large mixing bowl, beat the softened butter and sugar together until creamy.
    3. Add the flour, salt, and eggs. Beat until the mixture is smooth.
    4. Add the buttermilk and vanilla extract and mix until well combined.
    5. Pour the filling into an unbaked 9-inch pie crust. I like to use a deep-dish pie crust to give the filling plenty of room.
    6. Place the pie on a baking sheet to catch any spills. Bake for 50–55 minutes, or until the top is lightly golden and the center is mostly set. A slight jiggle in the very center is fine—it will continue to set as it cools.
    7. Allow the pie to cool before slicing. Serve at room temperature or chilled. Refrigerate any leftovers.

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OLD FASHIONED BUTTERMILK PIE

Yield: 8 Servings 










INGREDIENTS

  • 1 (9-inch) pie crust
  • 1/2 cup butter, softened
  • 1 1/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

DIRECTIONS
    1. Preheat the oven to 350°F.
    2. In a large mixing bowl, beat the softened butter and sugar together until creamy.
    3. Add the flour, salt, and eggs. Beat until the mixture is smooth.
    4. Add the buttermilk and vanilla extract and mix until well combined.
    5. Pour the filling into an unbaked 9-inch pie crust. I like to use a deep-dish pie crust to give the filling plenty of room.
    6. Place the pie on a baking sheet to catch any spills. Bake for 50–55 minutes, or until the top is lightly golden and the center is mostly set. A slight jiggle in the very center is fine—it will continue to set as it cools.
    7. Allow the pie to cool before slicing. Serve at room temperature or chilled. Refrigerate any leftovers.